Thursday, May 17, 2007

Quick Puff Pastry Dough

above: mini puff pastry with poached pear and chocolate ganache

This quick version has saved time in the first step - instead of pounding a whole block of butter, cubed butter directly mixed into the dough. However, the basic skill and know-how on rolling, dough manipulation, gluten development, temperature control, etc, are still essentials, be it simplified or classic recipe. I learnt mine from reading quite a few books and practices.

Pic 2: Lightly flour the work table, roll dough to 10" x 23" rectangle, fold the short sides to the middle but don't overlap (it's called book fold). During rolling, don't add to much flour otherwise your pastry will be tough. Whenever you feel the dough sticky, chill in fridge and let it get harden again. And anytime the dough refuses to spread out, also, rest it in fridge for 15 minutes or so; the gluten in dough will be relax again.

Pic 3: right after the book fold, fold one half over the other half. Rotate the dough so the seam is on your right. You have completed fold #1

Repeat the folding process by rolling out the dough into a 10" x 23" rectangle again and Pic 2 and Pic 3. Wrap the dough in plastic wrap and let it rest in fridge for at least an hour.

Then give the dough two more whole folding processes. After that let the dough rest in fridge for at least an hour before use. At this point it can be store in the fridge for a day or freezer.

To make this pear pastry:

Preheat oven 425 - 400F. Roll dough (take the amount you need) to 1/2 cm-thick, use a cookie-cutter to cut out small circle, lay them on a large baking sheet. Arrange thinly-sliced poached pear in the center but stay away from the rim so that the rim will puff up in hot oven, a "cup" is formed then.
Bake the pastries in 425 - 400F oven for 10 minutes, then lowered to 350F and bake until they turn golden brown. Let them cool on a rack

Pipe the chocolate ganache, arrange more poached pear on pastries right before you serve.

To poach the pears:

Use the pears that able to hold the shape after poaching, like packhams, but not anjou. Peeled, seeded and quartered.

In a small pot, add 2: 1 white wine + water, raw sugar to taste, 2 cinnamon sticks and 3 cloves; bring them to boil. Add pears and simmer over very low heat for 15 minutes. Until the whole things cool off chill them in fridge. Poached pear tastes even better on the next day.

45 comments:

After all that pasta masking, now puff pastry too !!! Incredible !Thanks a lot for posting this recipe, as I have a friend in India who do not get frozen puff pastries as we get here...and I have not been able to send some good recipes to her coz of this unavailability.Now with your recipe, she can make this at home. Thanks a lot. Hugs :)

I have to tell you this. Yesterday I was showing my hubby your blog and he was stunned, literally stunned by your creations :) He is a foodie and loves those food shows and knows much more about international food than me. But alas does not blog and I do not let him cook much either.He was fascinated by that red & white pasta :)

Simply gorgeous! That's my kind of easy I'm lazy sunday type dough. Same principle as danish without the yeast, and still challenging to wrok if you don't have the ingredients at the right temp. You did a beautiful job with those pears!

Gorgeous! And so well-explained. You make me believe that I too can make puff pastry from scratch :) I will save this "quick" puff pastry recipe just in case I feel brave :) But not right now because it's too hot here and the dough will not survive even two minutes in my kitchen!

I am soooo impressed!I made your PLT for a starter when I cooked for a friend's dinner party - it was a great success, and so easy (using frozen puff pastry). I'm making it for mon mari tonight using fresh - but NOT homemade by moi! LOL

Sandeepa, oh it's such a honor have your and your husband's precious compliment! Thanks with big hug! My husband knows more food than me too, and he makes great pasta! Again, just like you, I don't let him cook, heehee!

Cythnia, you are so SWEET!!! *kiss* Thanks for your encouragement! It means a lot to me :) :)

Nabeela, thanks my friend. It is a good recipe indeed :)

Sher, oh thanks my buddy! I'm more a savory-pastry person, I'm actually more inspired to do curry pastry or tuna pastry instead. But that pears hanging around for too long, if there was a savory way to cook pear, probably I would *lol*

Brilynn, do you know what I'm thinking? Pear ice-cream... any chance? :D

michelina, grazie!!! love to have you dropping by!

Joey, smart thinking! Me too, just because this week is cool... usually I enjoy making pastries in the fall/winter more :D

Rosa, got it! Will take a look and start to think of my brunch! I just love meme!

Lydia, thanks for your compliment! Yes, I can imagine all pretty pastries made from you :D

Pat, my treasure your sweet words so much, my dearest friend! The cool weather in here helps me a great deal! I did it in summer before, plus my kitchen was a hot spot (except in winter, *auuuuugh*)... oh my gosh, things just difficult! Pat, you are a pro! I know if the weather is cooler in your area, yours must turn out wonderful!!! *big hug*

Oh I have no patience like you Gattina.I always take the easier way and buy puff pastry;)Gattina thanks a bunch for taking time to let me know about the butter chicken.i am happy that you guys loved it!Do make it when you have a party at home,people will love it.

Hi I just found your blog and have to try your cumin paratha. I also love baking, and make pizza once a week. Your food photos are lovely. I am from Trinidad and thought you might like to try our coconut bread-this recipe is pretty authentic-http://www.epicurious.com/recipes/recipe_views/views/234790